This Coconut Keto Cookies Recipe yields cookies that are crispy outside and chewy inside with rich coconut vanilla flavor and sweet bursts of chocolate.
I spent summer 2019 in Europe. It’s a completely different way of life over there, and a lot of their habits just make good sense!
One of the things I absolutely loved was enjoying an espresso mid-afternoon. No matter what was going on, where I was, or who I was with, 3pm was time for a short break.
After a while, you realize that a mid-afternoon coffee break is one of those small things that brightens your day. It’s something to look forward to.
The thing is, espresso is fine on its own. No, it’s absolutely delicious. But it’s even better with a little something to munch on. And it’s better yet if what you’re munching on is something just a teensy bit sweet and involves chocolate. Day made, friends.
These Coconut Keto Cookies are a delicious afternoon snack. They’re low in carbs, but completely satisfying so one or two is really all you need.
Think Almond Joy candy bar in cookie form for this Coconut Keto Cookies Recipe. These cookies have a rich coconut texture and chewy flavor with a hint of vanilla and little bursts of chocolate. They’re lovely paired with espresso or on their own.
I like to keep a batch of these stashed in my fridge for those days when an afternoon treat is in order along with my espresso.
Is Coconut Keto Friendly?
Yes! Coconut is low in carbohydrates and a decent source of fiber, which it lowers the net carbs even more. Additionally, coconut is high in healthy fats, making it good for a ketogenic diet.
Coconut Nutrition Information
- 1g protein
- 10g fat
- 4g total carbohydrates
- 2g fiber
- 1g sugar
- 2g net carbs
Is Almond Flour or Coconut Flour Better for Keto Baking?
Both almond flour and coconut flour work well for keto baking, but the key is to know how each ingredient works so you can get the best result.
Coconut Flour in Keto Baking
Coconut flour is ground dried coconut meat. It's naturally gluten free, low carb, and high in fiber, which makes it a good option for keto baking. The thing to note about coconut flour is that it's very dry, so it absorbs a lot of liquid.
When coconut flour is the only flour in a recipe, it can yield dense, dry baked goods. This is why recipes that call for a significant amount of coconut flour tend to call for a lot of eggs to help moisten, lighten, and bind the recipe.
Almond Flour in Keto Baking
Almond flour is made from ground almonds that have had their skins removed. Just like coconut flour, almond flour is also gluten free and low carb. However, almond flour is higher in fat and lower in fiber than coconut flour.
When almond flour is used as the only flour in a recipe, the resulting baked goods tend to be on the crumbly side without a chewy texture.
Using a Combination of Coconut Flour and Almond Flour in Keto Baking
A combination of almond flour and coconut flour helps yield keto baked goods with the best flavor and texture.
However, it's important to note that sometimes you may need another keto-friendly flour-type ingredient as well. Coconut flour and almond flour don't contain gluten. This is why baked goods made with these two flours may need another ingredient (such as beef gelatin and/or psyllium husk powder) added for structure, and to achieve the right chewy bread-y or cake-y texture.
This Coconut Keto Cookies Recipe uses a combination of almond flour, coconut flour, and unsweetened coconut flakes as the dry ingredients. The end result is cookies that are slightly crispy outside and perfectly chewy inside.
The Best Coconut Keto Cookies Recipe
Here’s what you’re going to love about this keto cookie recipe:
- These cookies are absolutely delicious! They have a rich coconut flavor and chewy texture with bursts of chocolate. If you like Almond Joy candy bars, these will be your new favorite!
- This recipe takes less than 30 minutes to make from start-to-finish.
- You only need one bowl for this easy recipe, so you won’t be stuck having to wash a lot of dishes.
- These Keto Coconut Cookies will stay good for up to 3 weeks stored in an airtight container in the fridge.
Ingredients in Coconut Keto Cookies
- Unsalted butter
- Powdered allulose/monk fruit blend
- Vanilla bean paste
- Unsweetened shredded coconut
- Almond flour
- Coconut flour
- Baking powder
- Stevia-sweetened mini chocolate chips
How to Make Coconut Keto Cookies
Measure out all the ingredients for this recipe.
Add the softened butter and sweetener to a large bowl.
Whisk the butter and sweetener together until smooth.
And then whisk in the egg and vanilla bean paste.
Stir in the dry ingredients.
The batter will look chunky because of the coconut. That's what gives these Keto Cookies a delicious chewy texture!
Add the chocolate chips.
Scoop out the dough, roll them into balls, and arrange the dough balls on a baking tray lined with parchment paper or a silpat liner.
Bake until the cookies are golden on the bottom.
Serve them up and enjoy!
How Long Will Coconut Keto Cookies Last?
Store these cookies in an airtight container in the fridge for up to 3 weeks.
These cookies are delicious chilled, or you can let them come to room temperature before serving. I also like them heated briefly in the microwave (about 8 seconds per cookie) for a more gooey cookie texture.
More Low Carb and Keto Coconut Recipes
- Coconut Cream Custard
- Coconut Bars
- Grain Free Granola Recipe with Cherries, Coconut, and Chocolate Chips
- Chocolate Coconut Smoothie
- Samoa Cookie Truffles (aka Chocolate Covered Caramel Coconut Candy)
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Coconut Keto Cookies Recipe with Chocolate Chips
- 6 tablespoons unsalted butter softened but not melted
- 6 tablespoons powdered allulose/monk fruit blend
- 1 large egg
- 1 teaspoon vanilla bean paste
- 2 cups unsweetened shredded coconut
- ½ cup almond flour
- 2 tablespoons coconut flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup stevia-sweetened mini chocolate chips
- Preheat the oven to 325F. Line 2 large baking trays with parchment paper or silpat liners.
- Whisk together the butter and powdered allulose/monk fruit blend in a large bowl until smooth, and then whisk in the egg and vanilla bean paste.
- Stir in the shredded coconut, almond flour, coconut flour, baking powder, and salt, and then stir in the chocolate chips.
- Let the dough rest for 3 minutes.
- Use a 1.5-tablespoon scoop to measure out the dough. Roll it into balls and arrange the balls 12 per large baking tray.
- Bake until the cookies are golden on the bottom, about 12 to 15 minutes, rotating the trays once halfway through.
- Let the cookies cool for 5 minutes on the trays before using a thin metal spatula to transfer them to a wire rack to finish cooling.
- Net Carbs: 4g per serving (1 cookie)
- Store these cookies layered between wax paper in an airtight container in the fridge for up to 3 weeks.